Here's a Marsala recipe you can keep in your freezer and use when needed. Please feel free to adapt it to your taste with more/other ingreedients and be sure to let us know how it came out.
Tried it today over veal scallopini. Awesome! I added onions and garlic to the mushrooms and used about 1/4 cup of AP flour. Kept the chicken stock and Marsala measurements the same. Absolutely delicious and will be using it often.
Ingredients • 10 oz. Package of mushrooms • 2 Tbsp. Flour • Salt & pepper to taste • 1/8 cup Olive oil (2 Tbsp.) • ½ cup Chicken Stock • 1 cup Lombardo Marsala Dry. • Note: this is a basic recipe (a starting point). Feel free to add your own flavors and spices along the way. Instructions • Thoroughly rinse and clean the mushrooms under running water. • Mix mushrooms, salt & pepper together. • In a non-stick pan add the olive oil and mushrooms to the pan. • Cover the pan and cook for about 5 minutes or until the mushrooms are tender. • Lower the heat and add the chicken stock and Marsala. • Return the heat to medium high and cook uncovered for about 10 minutes or until the sauce has reduced to a rich consistency.
Tried it today over veal scallopini. Awesome! I added onions and garlic to the mushrooms and used about 1/4 cup of AP flour. Kept the chicken stock and Marsala measurements the same. Absolutely delicious and will be using it often.
Tastes even better the next day.....Thanks, easy to follow. Loved it.
Great ideal to add the flour to the mushrooms while sauteing. Toasting the flower thickens up the roux faster and leaves a nutty taste behind.
I tried with beef stock and chicken stock. I think I like using beef stock better, it gives more robust flavor 😉 I also add worchestershire sauce 😋
Ingredients
• 10 oz. Package of mushrooms
• 2 Tbsp. Flour
• Salt & pepper to taste
• 1/8 cup Olive oil (2 Tbsp.)
• ½ cup Chicken Stock
• 1 cup Lombardo Marsala Dry.
• Note: this is a basic recipe (a starting point). Feel free to add your own flavors and spices along the way.
Instructions
• Thoroughly rinse and clean the mushrooms under running water.
• Mix mushrooms, salt & pepper together.
• In a non-stick pan add the olive oil and mushrooms to the pan.
• Cover the pan and cook for about 5 minutes or until the mushrooms are tender.
• Lower the heat and add the chicken stock and Marsala.
• Return the heat to medium high and cook uncovered for about 10 minutes or until the sauce has reduced to a rich consistency.
You forgot the add two tablespoons of flour step
Can't wait to try this!
Con el vino de masala Lombardo todo se prepara riquísimo, fabulosa receta.
Wish I could see the recipe
What’s the music playing in the background
Good video. The music almost makes it unbearable
I love the instruction but couldnt they have played some nice gypsy jazz guitar like Django Reinhardt in the background? Mama Mia!!!!!!
too thick a sauce, would've like it a lil bit more juicier.
No onions or garlic n it’s a little dry
i will come back when the annoying background noise stops, which i'm guessing won't be anytime soon
Drenching the inside of the mushroom with tons of water
It was good till you was reheating it in the microwave. 🤦♂️
The music ruined your video.
I agree it should be ass shaking hip hop
Wanted to learn but music made me only annoyed enough to leave this message.
God it’s a terrible music, super difficult to read it’s the most outrageous video I ever seen.